Shelly's Recipe

Huevos Rancheros Breakfast Pizzas with Crema

Category: Breakfast and Brunch

CREMA
1/3 cup sour cream
2 tablespoons lime juice
1/2 teaspoon ground cumin

PIZZA
1 (15- to 16-oz.) can black refried beans
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon chili powder
8 Rhodes™ White Dinner Rolls, thawed
4 slices pepper Jack cheese
1 medium tomato, finely chopped
1/4 cup thinly sliced green onions
1 (6-oz.) pkg. sliced Canadian bacon, or ham, chopped
1/4 cup chunky salsa verde
2 tablespoons butter
4 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh cilantro

1. Heat oven to 350. Line baking sheet with parchment paper or coat with cooking spray. Whisk all crema ingredients in small bowl until blended; cover and refrigerate until ready to use. Stir refried beans, oregano and chili powder in medium bowl until combined.

2. Lightly spray work surface with cooking spray. Press two Dinner Rolls together and flatten to 6-inch round; place on baking sheet. Repeat for a total of 4 pizza crusts.

3. Bake 15 minutes or until lightly browned. Remove from oven; place baking sheet with pizza crusts on wire rack. Increase oven temperature to 375.

4. Spread refried bean mixture over pizza crusts. Top with cheese, tomatoes, green onions, Canadian bacon and salsa.

5. Bake for 12 to 15 minutes or until cheese is melted. Meanwhile, melt butter in medium nonstick skillet over medium heat. Cook eggs, covered, 3 minutes or until egg whites are firm and yolks are slightly runny, or until of desired doneness. Sprinkle with salt and pepper.

6. To serve, top each pizza with egg, drizzle with crema and garnish with cilantro.

4 servings